BBB and Canadian Bacon on the Smokin-It #3

Discussion in 'Bacon' started by dert, Jun 17, 2013.

  1. dert

    dert Master of the Pit

    Starting a new thread to chronicle my first bacon project. Have had a difficult time locating pork bellies in stock, so I hit Costco today and got a pair of butts and a loin for BACON!!





    Recipe as follows:

    One cup white sugar
    One cup brown sugar
    One cup of picking salt
    TWO heaping tablespoons of cure #1
    One gallon water

    This is Pop's recipe with the cure doubled as his has only one quarter if the max allowed by law.

    Into a five gallon bucket with two butts, and a partial loin (cut 4 chops off for dinner) today 6-17-2013. Into my beer fridge for the next 10 days or so...



    I'll add more as it progresses.
     
    Last edited: Jun 17, 2013
  2. I'm in. Why did you think you needed to double the amount of cure?

    Happy smoken.

    David
     
  3. dert

    dert Master of the Pit

    I used this:



    And the math tells me I need .24 pounds per gallon of brine for the max allowed. This it 3.6 tablespoons or so.

    I used two tablespoons or just over half of the max or a twice of Pop's recipe. I am a food microbiologist, so I'd hate to die of C. bot poisoning! I plan to cold smoke these for many hours.
     
  4. OK i have used Pop's cure with a 40 + hour cold smoke on belly. the or so makes me wonder. i know the math. I also know it is not good for your ORIGINS (i know that is not spelled right)

    Not stepping on toes. Just know if it will make meat stay safe at room temp. It will also pickle your innards.

    Happy smoken.

    David
     
  5. dert

    dert Master of the Pit

    Flipped all the product around in the bucket today, no smell or slime... so that's good.

    Looking forward to next weekend.

    Anyone slice off some chops from a cured loin and grill them?
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Ok Dert, its almost rinse and dry time at my house, any suggestions? Any wisdom to impart ? Thought I might start some Q-view this weekend on 'em.

    Thinking if mine smoke out looking as good as Craig's or Bears I will just spray 'em with polyurethane and sit 'em out at the store with a sign, "This ain't your Smithfield bacon".
     
  7. jjrolex

    jjrolex Newbie

    Is going from 40 to 140 degrees within 4 hours still the acceptable practice?
     
  8. dert

    dert Master of the Pit

    I've never done them before either!

    I'll be looking for advise from you!!!

    I think I'll smoke them over applewood chips for several hours until an internal temperature of 155°F for the pork loin or Canadian bacon. The buckboard bacon I plan on cold smoking for several (10 ish?) hours and never getting above 130°F.

    I'll use the cold smoking plate on the smoking it number three to ensure the temperature doesn't get too high on the buckboard bacon.
     
  9. dert

    dert Master of the Pit

    No need to get up to 140°F within four hours because I cured them with sodium nitrate.
     
  10. dert

    dert Master of the Pit

    I think I'll pull these out this Friday and let them soak overnight in clear water to reduce the saltiness.

    I'll be smoking these this Saturday if all goes according to plan...
     
  11. I buy whole loins then slice about 1 1/2" thick and cure and cold smoke.

    Then i pull them out of the freezer later and grill.

    I have a thread on it.

    Happy smoken.

    David
     
  12. Dert I would rinse then do a fry test. With Pop's brine i don't have to soak. Overnight would FOR SURE be to long. You would remove all of the flavor.

    Happy smoken.

    David
     
  13. dert

    dert Master of the Pit

    Couple of hours, then test?
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I planned on pulling mine Saturday (12 day brine), rinse & dry, rinse & dry (I could have just said "repeat" but didn't want ya to think I was shampooing), and stick back in the fridge till Monday or Tuesday and then smoke.
     
    Last edited: Jun 27, 2013
  15. -
     
    Last edited: Oct 16, 2013
  16. woodcutter

    woodcutter Master of the Pit OTBS Member

    I've made Canadian bacon 4 times with Pop's brine and found that 145 is the temp to pull them. The bacon can then be eaten "as is" and there is still enough juice and tenderness if you sear them in a pan. I have been going slow with the smoker temp so I can get more smoke on them.

    http://www.smokingmeatforums.com/t/136954/canadian-bacon-using-pops-brine-2nd-try

    I have 4 loins soaking right now for next week.
     
  17. dert

    dert Master of the Pit

    Today is the day...13 days in the brine:





    Fry test...just a little too salty.
     
  18. dert

    dert Master of the Pit

     
    Last edited: Jun 30, 2013
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Really a great color on those Dert. I think you were just pulling my leg about this being your first time.

    Whats in that glass in the last picture? Is that some secret smoking color enhancment liquid? (chuckles)

    Looks like ya did a 4-0 job, Congrats!
     
  20. woodcutter

    woodcutter Master of the Pit OTBS Member

    They sure do have a nice color. Congratulations!
     

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